Jogendra's Most Excellent Palak Paneer
This is a minimalist take on Palak Paneer, but the flavor itself is not minimal!
access_time
75 minutes
local_dining
4 servings
- 6 tablespoons butter
- 2 cloves garlic
- 2 peppers green chili (hari mirch)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon red chili (lal mirch)
- 1 teaspoons turmeric
- ¼teaspoons hing (asafoetida)
- 1 teaspoon sugar
- 1 tomato
- salt
- 3 pounds spinach
- 1 tablespoons ginger
- 1 cup onion (diced)
- 12 ounces paneer (cut into small cubes)
Method
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1. Sautee gralic, chilies, and onion and all the spices (except the ginger) in butter for a few minutes.
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2. Add spinach incrementally until its cooked down, cooking for about 15 minutes
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3. Place cooked spinach in blender along with the tomato and grated ginger. Blend until nicely pureed.
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4. Pour blended content into a saucepan and set to simmer.
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5. In a separate pan fry the cubed paneer in butter until lightly browned on all sides.
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6. Add paneer to the sauce, and allow to simmer for 15 minutes. Add salt to taste
